10 oz. sliced Quartirolo Lombardo cheese
12 fresh ripe figs
2 tbsp. butter
4 tbsp. honey
1/4 cup brandy
4-5 chopped walnuts
juice of half an orange
How to make Dolcezza al Miele e Fichi:
Wash, peel, and halve the figs. Melt the butter in a large saucepan. When it is foaming, add the figs. Cook them on both sides for a few minutes, and then flatten slightly with a spoon. Add the honey diluted with the brandy. If the bottom of the pan dries out, add the orange juice.
Arrange the Quartirolo Lombardo cheese onto individual plates and surround it with the cooked figs. Spoon the remaining sauce over the figs and sprinkle with the walnuts.